THE EFFECT OF FILLERS ON BEEF BURGERS AND A STUDY OF THEIR SENSORY AND BIOLOGICAL CHARACTERISTICS

The deliberate inclusion of plant-based fillers to meet worldwide demand for cheaper and healthier processed meat products is difficult to quantify. Filler type, inclusion amount, and refrigerated storage affect sensory acceptability and microbiological safety. This study examined the impact of soybean flour, breadcrumbs, and rusk at 10%, 20%, and 30% levels on the sensory and microbiological quality of beef burger patties stored at 4±1oC for 1, 4, 6, and 9 days. The study evaluated color, shape uniformity, texture, flavor/aroma, and chewability, while microbiological analyzes examined total aerobic bacterial counts and Escherichia coli (E.coli). A 10% filler addition improved sensory scores compared to the control, while 20-30% concentrations decreased texture, shape integrity, and chewability (P < 0.05) due to excessive dilution of the meat protein matrix. Moreover, 10% soybean flour scored highest in color (23.07) and taste (23.0). Also,  soybean filler showed the strongest inhibition of spoilage bacteria, with total aerobic and E. coli counts significantly reduced and psychrophilic bacterial proliferation prevented compared to the control at day 9 (P < 0.01). Breadcrumbs and rusk rely on physical water-binding in the absence of phytochemical protection. Soybean flour, especially at 10% inclusion, offers an appropriate techno-functional balance to retain sensory quality, while greater quantities (30%) can improve refrigerated shelf life through natural antibacterial activities. This study supports the development of hybrid beef burgers in accordance with global sustainability, production cost reduction, and red meat health hazards, benefiting the meat processing business.